Description
A delightful blend of tart cranberries, fluffy marshmallows, and creamy whipped topping, this salad is a family favorite and a festive staple.
Ingredients
Scale
- 1 cup cranberry sauce (homemade or store-bought)
- 2 cups miniature marshmallows
- 1 cup whipped topping (cool whip works well)
- 1 cup pineapple chunks (canned or fresh)
- 1/2 cup chopped nuts (pecans or walnuts)
- 4 oz cream cheese, softened
Instructions
- If making cranberry sauce from scratch, combine fresh cranberries with sugar and water, and simmer until the cranberries pop. Let it cool completely.
- In a large mixing bowl, beat the softened cream cheese until smooth, then fold in the whipped topping.
- Once the cranberry sauce has cooled, gently fold it into the cream cheese mixture.
- Add the miniature marshmallows and pineapple chunks, mixing gently to distribute.
- Stir in chopped nuts and adjust sweetness if needed.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, stir gently and garnish with additional nuts or coconut if desired.
Notes
For a healthier version, replace whipped cream with Greek yogurt and swap pineapple for mandarin oranges.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 22g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Cranberry, Salad, Holiday, Thanksgiving, Family, Dessert